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Steamed Lemon Sponge with Lemon Curd Cream

Ingredients

4 tbsp Waitrose Luxury Lemon Curd

50g butter, softened

50g caster sugar

1 medium egg

50g self-raising flour

Finely grated zest of 1 lemon

5 tbsp Waitrose Extra Thick Double Cream For Spooning

Method

Take a 300ml plastic pudding basin with a tight-fitting lid and butter the base. Add 2 tablespoons of the lemon curd. In a mixing bowl, beat the butter, sugar, egg and flour with a wooden spoon until pale and fluffy. Add the lemon zest and mix well. Pour into the prepared pudding basin and cover.

Fill a pan with boiling water and place over the heat. When it has come back to the boil, place the pudding in a steamer on top of the pan. Cover the pan with a lid and reduce the heat to a steady simmer. Steam for 55 minutes-1 hour, or until the sponge springs back when pressed. Remove from the heat and turn out onto a serving dish immediately. The lemon curd at the bottom becomes the sauce.

While the pudding cools a little, swirl the remaining lemon curd into the cream and spoon this over the hot sponge.